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Onions & Garlic

Yellow onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteeing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Yellow onions are popularly chopped and used as a flavoring for soups, stews, and stocks.

Onion, Yellow, Jumbo, 50 lb

Garlic, Peeled, 4/5 lb

Red onions are perfect for adding to your favorite recipes. Add them to your favorite pasta sauces, use them to top pizza, enhance the flavors of your soups, stews, and gumbo, incorporate them into meatloaf or make delicious omelets or hearty casseroles. Try them in a spicy salsa recipe or on your hamburgers and hot dogs.

Onion, Red, Jumbo, 25 lb

The yellow onion is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour. It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour.

Onion, Yellow, Jumbo, 25 lb

Add White Onions to your favorite pasta sauces; use them to top pizza; enhance the flavors of your soups, stews, and gumbo; incorporate them into meatloaf; or make delicious omelets or hearty casseroles. You can also dice them and put them in a zesty stir fry or dip the onions in batter to fry up some crowd-pleasing onion rings.

Onion, White, Jumbo, 25 lb

Slowly cook sliced leeks in olive oil and butter until soft, then toss with beans and pasta. Cook with potatoes and vegetable broth, the puree for a classic potato-leek soup. Slow-cook with butter and cream and serve with seafood such as seared scallops. Grill whole or halved leeks and serve as a starter or topping for bruschette. Add sauteed leeks to quiche, savory tarts or pies.

Leeks, 12 ct

Made from minced garlic that is combined with hot, acidified water. Product is packed into glass jars, capped and thermally processed.